Aubergine-Cheese Casserole

Ingredients

1 (1.5 oz) packet Spaghetti sauce mix

1 (8oz) can Tomato sauce

1 1/2 cups Water

1 teaspoon Salt, seasoned

1/2 cup Onion, minced

1 large Aubergine

1/2 pound Mozzarella cheese, thinly sliced

1/4 cup Parmesan cheese, grated

Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.

Reduce heat and simmer, uncovered, 20 minutes.

Peel aubergine; cut in 1/4-inch slices.

Saute aubergine slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.

Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the aubergine and mozzarella slices.

Repeat layers, ending with sauce; top with Parmesan cheese.

Bake, uncovered, in preheated 350'F. oven about 20 minutes.

6.0 servings

Friday, December 10, 2010 - 1:02am